The following is Simplemonger's take: "Typically, I don't like when people give themselves nicknames. Nicknames have to be earned and bequeathed by a higher power (such as myself). So when Ray's new burger place claimed their street name is "Hell Burgers," I had to roll my eyes at the arrogance. All that being said, I've turned a corner. They've earned the arrogance. The new burger place is the King James of DC hamburgers."
Walking in there is a distinct resemblance to its sister restaurant a few doors down. Walking up to the counter the first thing we noticed was Michael Landrum in the open kitchen butchering meat. They use the same dry-aged, prime beef from Ray’s the Steaks and ground it up in-house multiple times throughout the day.
The restaurant serves one thing: a ten ounce prime beef patty done three ways. It can be regular, blackened or Diablo style (spicy chipotle). Numerous toppings are free and applewood-smoked bacon and guacamole cost extra. The cheese selection is also impressive: American, Swiss, cheddar, blue, brie, smoked mozzarella, Muenster and Gruyere. They also offer a changing selection of artisanal cheeses.
The Simplemonger opted for a blackened burger with blue cheese, bacon, lettuce and tomato. I decided to go with the Diablo with Gruyere, lettuce, tomato and bacon. I had it cooked to the recommended temperature so that it had a warm, red center. The burgers came out with buttery corn on the cob and a slice of watermelon.
The Simplemonger opted for a blackened burger with blue cheese, bacon, lettuce and tomato. I decided to go with the Diablo with Gruyere, lettuce, tomato and bacon. I had it cooked to the recommended temperature so that it had a warm, red center. The burgers came out with buttery corn on the cob and a slice of watermelon.
These are serious burgers for serious people and burst with natural flavor. The Diablo was tender and juicy and the chipotle marinade gave it a delicious southwestern fire. The blackened burger had a wonderful kick and the sharp, robust and tangy blue cheese set everything off. The corn on the cob was nice and buttery and the watermelon was a welcome, healthy dessert. Furthermore, given the recent research on watermelon, the choice to serve this as a side is even more gratifying(http://apnews.myway.com/article/20080703/D91MBPC01.html).
The only criticism of the food is that I would prefer the corn to be grilled instead of boiled, but the burgers are absolutely excellent.
As good as the food was, the best part of opening night was that everything was free. When they do start charging, the $7 burger is going to be a steal.
Ray’s Hell Burger
1713 Wilson Blvd.
Arlington, VA 22209
As good as the food was, the best part of opening night was that everything was free. When they do start charging, the $7 burger is going to be a steal.
Ray’s Hell Burger
1713 Wilson Blvd.
Arlington, VA 22209
2 comments:
I went to Butcher Burgers last night. My burger was really good. On tatste alone, it was probably the best burger I have ever had. However, I do have a recommendation for Ray's: use Xanthan gum. My burger, along with my wife's, fell part while we were trying to eat it. This may have something to do with the doneness of the meat. We ordered ours at the recommended temperature, which is about medium rare. The more well-done burgers in our group held together much better. Nevertheless, if you are reccomending a certain temperature, you should ensure that the burger stays together. One is not meant to eat a burger with a knife an fork. Ray's needs to go molecular.
I agree with you about the burgers falling apart too easily. It is slightly annoying. It reminds me of the pizza at 2 Amy's, of which the toppings all fall off because of the ocean of olive oil on the pie. The difference is the taste. The burgers at Ray's are nothing less than excellent. The pizza at 2 Amy's: not so much.
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